Black Beans
Ingredients
Scaled from 6 6 servings (approx. 3/4 cup per serving)
- 1 ½ cup dried black beans
- 1 bay leaves
- ¼ cup ghee
- 1 ½ cups minced yellow onion
- 1 ½ tablespoon ground cumin
- 1 tablespoon dry oregano
- 1 teaspoon garlic powder
- ¼ cup tomato paste
- 5 cups vegetable broth
Instructions
-
Combine all ingredients EXECPT FOR SALT in your Instant Pot.
-
Stir a few times to mix.
-
Place the lid on the Instant Pot, lock in place and turn the valve to sealing.
-
Select the MANUAL setting and use the +/- buttons to set cook time for 9 minutes on HIGH pressure.
-
It will take your pressure cooker about 10 minutes to get up to pressure.
-
This is normal.
-
Once the beans are done cooking, allow the pressure to naturally release for 15 minutes before quick releasing the remaining pressure.
-
Remove bay leaves.
-
Stir in salt to taste.
-
Drain some (or alof the cooking liquid off of beans.
-
How much you drain off is up to you.
-
If you plan on enjoying all of the beans right away, feel free to remove as much of the liquid as you like.
-
However, if you plan to store these beans, I recommend saving some to help the beans from becoming to dry in the fridge.
-
Or keep all the cooking liquid in and enjoy the beans as a soup!
-
Store leftovers in fridge from up to a week or in freezer for months to come!
Nutrition
Per serving
| Calories | 265 |
|---|---|
| Fat | 9 |
| Saturated fat | 5 |
| Trans fat | 0 |
| Unsaturated fat | 4 |
| Cholesterol | 15 |
| Sodium | 345 |
| Carbohydrates | 38 |
| Fiber | 11 |
| Sugar | 3 |
| Protein | 12 |